Heiko Antoniewicz, one of the world’s best known chefs on sous vide cooking and author of eight cook books, including Cooking Sous Vide, attended Gulfood alongside Technical Supplies and Services Co. L.L.C. (TSSC) to demonstrate sous vide cooking.
TSSC and Fusionchef by Julabo joined forces with Henkelman to showcase vacuum packing and sous vide equipment.
According to Antoniewicz, sous vide cooking has become more popular in the region, and is a particularly useful method for mass catering.
“We do catering for up to 2500 people and we do 80% of the pre-prep in sous vide,” Antoniewicz told Catering News at Gulfood.
“We do fish, meat, veg, fruit we prepare all our stocks, our vanilla sauces, our ice-cream stocks in the sous vide.
“Your production becomes easier; it’s fast and relatively easy for the chefs. You can prepare the food in advance, and you can reheat it in a steamer or on a barbeque – it’s up to the chef what kind of meat prep they use.”
Antoniewicz said another benefit of the sous vide method is that it locks in the flavours of the entire product, and retains nutrients.
“The colours and natural flavours are unbelievable, especially in vegetables,” he added.
This year Antoniewicz, who has a partnership with Nespresso in Germany, will release a book on cooking with coffee.
